Sandor Ellix Katz
My name is Sandor Ellix Katz, and I am a fermentation revivalist.
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Tom Hodgkinson
Tom Hodgkinson (b. 1968) is a British writer and the editor of The Idler, which he established in 1993 with his friend Gavin Pretor-Pinney. He was educated at Westminster School. He has contributed articles to The Sunday Telegraph, The Guardian and The Sunday Times as well as being the author of The Idler spin-off How To Be Idle (2005), How To Be Free (released in the U.S. under the title The Freedom Manifesto) and The Idle Parent.
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In 2006 Hodgkinson created National Unawareness Day, to be celebrated on 1 November. -
Abra Berens
Abra Berens is the chef at Granor Farm and author of Grist: a practical guide to cooking grains, beans, seeds, and legumes and Ruffage:a practical guide to vegetables. Abra strives to make simple, delicious food that celebrates the Midwest. She has been cooking since 2006, from the storied Zingerman's Deli, to chef driven restaurants in Chicago. In 2017, she left her position as Executive Chef at Local Foods to join the Granor team. As the chef at Granor Farm, Abra combines her love of Michigan, cooking vegetables just-pulled from the ground, and sharing them with others around one big table.
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Ruffage is her first cookbook and focuses on vegetables-- how to select them, how to store them, how to prepare them along with hundreds of recipe vari -
Rosemary Gladstar
Rosemary Gladstar is a pioneer in the herbal movement and has been called the "Godmother of American Herbalism." She began more than 35 years ago developing herbal formulas in her herb shop, Rosemary's Garden in Sonoma County, California. She is the founder of the California School of Herbal Studies, the oldest running herb school in the United States, author of The Science and Art of Herbalism home study course, and is the director of the International Herb Symposium and The New England Women's Herbal Conference held annually in NE. She is the author of numerous herb books including the bestseller Herbal Healing for Women, The Storey Book Herbal Healing Series, and Herbal Remedies for Vibrant Health. Rosemary is also the co-founder of Trad
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Dahlia de la Cerda
Nació, creció y vive actualmente en la Ciudad de Aguascalientes. Estudió la licenciatura en Filosofía. Ha sido empleada de un call-center, un bar y una fábrica de dulces. Ha trabajado como editora de noticias internacionales y como vendedora de Avón, rosas negras en la calle y de ropa de segunda en un tianguis. En 2009 ganó el certamen literario Letras de la Memoria, convocado por el Centro Cultural Los Arquitos. En 2015 fue becaria del Programa de Estímulo a la Creación y al Desarrollo Artístico de Aguascalientes (PECDA). Fue beneficiaria del Programa Jóvenes Creadores del Fonca en las emisiones 2016 y 2018. Ganadora del Premio Nacional de Cuento Joven Comala 2019. Ha participado en las antologías Mexicanas. Trece narrativas contemporáneas
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Joshua McFadden
Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tus
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Cristina Rivera Garza
Cristina Rivera Garza is the author of numerous works of fiction and non-fiction. Originally written in Spanish, these works have been translated into English, French, Italian, Portuguese, Korean, and more. Born in Mexico in 1964, she has lived in the United States since 1989. She is Distinguished Professor in Hispanic Studies and Director of Creative Writing at the University of Houston and was awarded the MacArthur “Genius” Grant in 2020.
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Sally Fallon Morell
Sally Fallon Morell is the co-founder and president of The Weston A. Price Foundation. According to the WAPF, she received a B.A. in English from Stanford University and an M.A. in English from UCLA.
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Valeria Luiselli
Valeria Luiselli was born in Mexico City in 1983 and grew up in South Africa. Her novels and essays have been translated into many languages and her work has appeared in publications including the New York Times, Granta, and McSweeney’s. Some of her recent projects include a ballet libretto for the choreographer Christopher Wheeldon, performed by the New York City Ballet in Lincoln Center in 2010; a pedestrian sound installation for the Serpentine Gallery in London; and a novella in installments for workers in a juice factory in Mexico. She lives in New York City.
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Yotam Ottolenghi
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington.
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Anita Diamant
Anita Diamant is the author of thirteen books -- including THE RED TENT. Based on the biblical story of Dinah, THE RED TENT became a word-of-mouth bestseller in the US and around the world, where it has been published in more than 25 countries.
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Her new book, a work of nonfiction. PERIOD. END OF SENTENCE. A NEW CHAPTER IN THE FIGHT FOR MENSTRUAL JUSTICE will be published in May 2021., As different as they are, this book returns to some of the themes of THE RED TENT -- including the meaning and experience of menstruation.
Anita has written four other novels: GOOD HARBOR, THE LAST DAYS OF DOGTOWN, DAY AFTER NIGHT, and THE BOSTON GIRL. She is also the author of six non-fiction guides to contemporary Jewish life, which have become classic referen -
Harold McGee
Harold James McGee is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen initially published in 1984 and revised in 2004.
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McGee is a visiting scholar at Harvard University. His book On Food and Cooking has won numerous awards and is used widely in food science courses at many universities. McGee's scientific approach to cooking has been embraced and popularized by chefs and authors such as Heston Blumenthal, David Chang, Alton Brown, Shirley Corriher, Lynne Rossetto Kasper and Russ Parsons. -
Fuchsia Dunlop
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
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Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlist -
Robin Wall Kimmerer
Dr. Robin Wall Kimmerer (also credited as Robin W. Kimmerer) (born 1953) is Associate Professor of Environmental and Forest Biology at the State University of New York College of Environmental Science and Forestry (SUNY-ESF). She is the author of numerous scientific articles, and the book Gathering Moss: A Natural and Cultural History of Mosses. She is Potawatomi and combines her heritage with her scientific and environmental passions.
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Stefan Zweig
Stefan Zweig was one of the world's most famous writers during the 1920s and 1930s, especially in the U.S., South America, and Europe. He produced novels, plays, biographies, and journalist pieces. Among his most famous works are Beware of Pity, Letter from an Unknown Woman, and Mary, Queen of Scotland and the Isles. He and his second wife committed suicide in 1942.
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Zweig studied in Austria, France, and Germany before settling in Salzburg in 1913. In 1934, driven into exile by the Nazis, he emigrated to England and then, in 1940, to Brazil by way of New York. Finding only growing loneliness and disillusionment in their new surroundings, he and his second wife committed suicide.
Zweig's interest in psychology and the teachings of Sigmund Freu -
Andrew Dornenburg
Andrew Dornenburg is a James Beard Award-winning author whose influential work in culinary literature has helped shape modern American food writing. Alongside his wife and writing partner, Karen A. Page, Dornenburg has co-authored numerous acclaimed books, including Becoming a Chef, Culinary Artistry, The Flavor Bible, and What to Drink with What You Eat. Their books have garnered numerous accolades, including honors from the James Beard Foundation, Gourmand World Cookbook Awards, and the International Association of Culinary Professionals. A former marathon runner and Culinary Institute of America honorary ambassador, Dornenburg is known for his thoughtful approach to the intersection of food, flavor, and the dining experience. Despite li
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Barbara Kingsolver
Barbara Ellen Kingsolver is a Pulitzer Prize-winning American novelist, essayist, and poet. Her widely known works include The Poisonwood Bible, the tale of a missionary family in the Congo, and Animal, Vegetable, Miracle, a nonfiction account of her family's attempts to eat locally. In 2023, she was awarded the Pulitzer Prize for Fiction for the novel Demon Copperhead. Her work often focuses on topics such as social justice, biodiversity, and the interaction between humans and their communities and environments.
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Kingsolver has received numerous awards, including the Dayton Literary Peace Prize's Richard C. Holbrooke Distinguished Achievement Award 2011 and the National Humanities Medal. After winning for The Lacuna in 2010 and Demon Copperh -
Jonathan Safran Foer
Jonathan Safran Foer is the author of two bestselling, award-winning novels, Everything Is Illuminated and Extremely Loud and Incredibly Close, and a bestselling work of nonfiction, Eating Animals. He lives in Brooklyn, New York.
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Michael Pollan
Michael Pollan is an American author, journalist, activist, and professor of journalism at the University of California, Berkeley, where he is also the director of the Knight Program in Science and Environmental Journalism.
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Fuchsia Dunlop
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
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Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlist -
Eric Ripert
Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and of Andorra, a small country just over the Spanish border, where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15, he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.
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In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to N -
Andrea Nguyen
A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert.
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Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from th